Mediterranean Macaroni & Cheese

Preheat oven to 400.

Butter an 8" casserole dish (pretty deep).

Boil:

8 oz macaroni al dente. Drain. Set aside.

Drain the liquid off a can of diced tomatoes. Add to that 1/3 cup of chopped kalamata olives and 1 teaspoon of oregano. Set aside.

Melt 1/4 cup butter in a saucepan. Add 1 clove of garlic, minced. Saute. Then slowly add 1/4 cup flour and then 2 cups milk. Stir with a whisk for a few minutes, till it thickens. Then add 4 oz of crumbled feta. When that is melted, add the tomatoes and pasta. Put in the buttered dish. Crumble additional 4 oz of crumbled feta.

Bake for 20-25 minutes or until brownish on top.

I got this recipe from Everyday Food. Says it serves 6 and has 411 calories each serving. You could add chicken or meat to it and make it more!! John said he'd like it better with asiago or parmesan on top rather than the feta. I think goat and/or blue would be a good substitute as well. I think more tomato mix to pasta ratio could be higher, too. Definitely a keeper recipe though!